Do you ever feel hungry, or crave something yummy, and head for the kitchen? You pull open the refrigerator door with an EXTREMELY excited feeling. Then you groan, close the door, and turn away because you know that there’s nothing good to eat. -.- I absolutely HATE that feeling, and I’m hoping to never experience it again. What YOU need, is something extremely delectable. Maybe a scrumptious dessert, and a thirst-quenching drink to go with it. I’m talking about something so good, that it will stop your cravings until a midnight snack or something. What I have here are some recipes for food that’s not only delicious, but extremely easy to make as well!
First off, is a great recipe for mashed potato quesadillas with an ingredient that almost everyone loves: BACON! I’ve tried it before, and it’s DELISH! Here are some simple ingredients, and steps following how to make these delectable quesadillas. This recipe makes 4 quesadillas.
Ingredients:
. 2 cups of mashed potatoes
. 6 slices of cooked bacon, crumbled or shredded apart
. 8 flour tortillas
. 2 cups of shredded cheddar cheese (recommended, since it’s sharp and flavorful, and a type of cheese that’s extremely easy to melt)
. 2 tbs. softened butter
. 1/4 cup sour cream (optional dip)
. 1 cup salsa (optional dip)
. ¼ cup sliced green onions (for those who want to make this more healthy, but I personally don’t like green onions)
Directions:
1. Stir together the mashed potatoes, bacon, and if you want, green onions in a large bowl (if you don’t know how to make mashed potatoes, I’ll give the link for the recipe I use at the bottom of this box, or just use instant mashed potatoes).
2. Take a tortilla, and butter up one side of it. Set the buttery side down on a large plate. And yes, I know this is an extremely awkward method, but it’s easier than buttering it later, on the pan, whereas you can easily burn the tortilla and your hand (ouch!) and it will make it a lot easier to slide off the quesadilla later)
3. Spread maybe 1 and ½ spoonfuls of mashed potato mixture onto the unbuttered side of the tortilla which is on the large plate, and make sure it’s within ½ inch of the edges! You don’t want any leaking dollops of yummy stuff squeezing out, do you? Just make sure there is enough of the mixture to go around though!
4. Sprinkle about a ½ cup of the cheese on top of the mashed potato mixture, and top it off with the remaining tortilla. Butter the top tortilla on the outside too, once you’ve placed it on top of the main part.
5. Heat up a large skillet over medium heat (as long as the quesadilla fits, it’s perfect ;) Place the quesadilla down onto the pan when it’s heated up, and cook until you can lift up a corner of the bottom one, and it’s golden brown, and crispy. Turn it over, and do the same for the other side. Repeat with the remaining quesadillas.
6. Cut it up, into wedges, with some salsa and sour cream on the side, and dig in XD
Next in line is a fizzy, non-alcoholic drink that goes down with a pop! Introducing.... Shirley Temple!!!
Ingredients:
. 3 ounces of lemon-lime soda (fancy name for sprite XD)
. 3 ounces of ginger ale
. 1 1/2 tbs. of grenadine
. One maraschino cherry for garnish
Directions:
. Pour the two liquid sodas together, in a glass.
. Add the dash of grenadine
. Serve with maraschino cherry bobbing in it XD
Feeling the crave for dessert? Don't!!! Chocolate lava cake is just the thing to make your taste buds tingle!
Ingredients:
. Non-stick spray
. 8 tbs. of butter
. 4 ounces of bittersweet chocolate
. 1 1/4 cups of confectioners sugar
. 2 whole eggs
. 3 egg rolls.
. 1 tsp vanilla
. 1/2 cup all purpose flour
. Vanilla ice-cream (Optional)
. Raspberries for garnish (Optional)
Directions:
. Preheat oven to 425 degrees Fahrenheit. Go off to find a large bowl, a saucepan/pot, custard cups, and cookie baking sheet.
. Use butter, or non-stick spray, spraying the inside of 4 custard cups. You can also choose to lightly dust it with confectioners sugar (mmmmmmmmm)
. Line the baking sheet with parchment paper, and place the cups on top of the board.
. Place butter and chocolate in large bowl, and heat up in the microwave. I usually try a full minute, but as long as the butter is melted, its perfect ;) After the butter is melted, take the bowl out, and whisk the chocolate until it is also melted.
. Incorporate all the ingredients, starting with the confectioners sugar. After fully mixing it in, add the whole eggs, and the 3 egg yolks. (save the egg whites for future cooking) Then, add the vanilla and the flour. Make sure it's not self rising flour! Stir until mixture has a nice, creamy texture.
. Divide the mixture into each of the 4 custard cups. Make sure you leave space for the cake to rise!
. Cook the cakes for about 13 minutes, or less, depending on your altitude or oven power. If you can't tell, just make sure the lava cakes are firm on the outside, and soft and fudgy on the outside.
. After the cakes finish baking, take them out, and let them cool off for 1 minute. (I learned the hard way, when I poked it in the oven, found it too soft, and cooked it for a longer period of time TT-TT it came out burned, and hard as rock when it finally cooled off. When anything cools off, it become firmer. I burned several cookies today before remembering :/ )
. After cooling down the cakes for about a minute, use a knife, and gently insert the knife between the cake and the custard cup walls. Move it in the circle, to loosen up the sides of the cake. Place a plate on top of the custard cup, flip it upside-down, and commence tapping on the bottom. This will hopefully loosen the cake enough for it to fall onto the page.
. Now you can decorate the cake! You can optionally melt down fondue chocolate and pour it into the soft center, as the lava, place ice cream in the center, or drown the cake in as much whipped cream as you want! Make sure to sprinkle on the confectioners sugar, and maybe garnish the finished cakes with raspberries XD.
Mmmmmmmmm..... What's softer than a marshmallow, but harder than souffle? Why creme brûlée, of course! The last recipe is a personal favorite of mine, and will most like become yours too!
Ingredients:
. 2 cups of heavy cream
. 4 egg yolks
. 1/3 cup sugar
. 1 tsp. vanilla
. 1 tsp sugar (for caramelized topping)
Directions:
. Preheat oven to 250 degrees Fahrenheit.
. Place the egg yolks in a heat proof bowl, adding the 1/3 cup of sugar. Whisk together until mixture is smooth.
. Pour the cream into a heavy saucepan, setting it onto medium low heat. Wait until the cream is slightly steaming, but not boiling, and remove from fire.
. When removed from heat, allow the cream to set for about a minute. Afterwards, add the egg and sugar mixture to it, being very careful to add spoonfuls in each time (creme brûlée is extremely yummy, but so painstakingly delicate to me :/ ) Whisk lightly together. You may want to do this slowly, since if the cream is too hot, it might cook the eggs in the previous mixture :/ you'll turn out with sugary egg chunks.
. After pouring all of the mixture in, pour entire bowl of liquid through a mesh sieve (a draining tool) into another bowl. This will get rid of any chunks of egg that might have curdled.
. Add vanilla into mixture, and whisk until smooth.
. Get out 4 ramekins (creme brulee bowls), and set them aside. Get out a baking sheet, and place the ramekins into the baking sheet, spreading them out evenly. Pour boiling water into the baking sheet, and make sure that the water level reaches 1/2 of the ramekin's height. Make sure that ABSOLUTELY no water splashes into the ramekins while this is performed.
. Fill each ramekin up with equal amounts of the creme brûlée mix.
. Set carefully into oven, and bake for approximately an hour. Make sure that the edges of it are firm, yet the center still shows a slight jiggly movement.
. When custard is done, set upon cooling rack to cool completely. When the ramekins feel cool to the touch, wrap plastic wrap around the top of the custard bowl, and chill in refrigerator for at least 4 hours.
. After this is done being chilled, unwrap the creme brûlée. Make sure no moisture has condensed on the plastic wrap, and has fallen to the custard. If it has, take a tissue, and blot off the water.
. Evenly sprinkle a teaspoon of sugar on top of each custard.
. Place ramekins four to six inches away from the walls of the oven, and broil until sugar starts bubbling, and turns a golden brown color. If it turns completely brown, it will taste quite disgustingly bitter. :P
. The next step is up to you! You can either choose to eat the tantalizing creme brûlée warm, or slightly chilled. What are you waiting for? DIG IN!!! XD
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